JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.


Mundial Olivier Anquier Chef’s Knife | Granton Hollow Edge Blade, 10 Inch

1 min read

Mundial Olivier Anquier Chef's Knife This ten-inch Chef’s Knife in Mundial’s Olivier Anquier pattern holds firmly to the Old World cutlery traditions of strong forged blades and bolsters and tough steel. Mundial does include a couple of improvements — high carbon stain-free steel for extended blade life and granton hollows for better cutting action — but you’ll probably buy this knife for its looks.

Mundial started business in Germany in 1931, and the basics of Mundial cutlery haven’t changed much since the company moved production facilities to Brazil. This Mundial chef’s knife pattern was good enough for your grandfather and is still a good choice for the modern chef, even though today it’s not high-tech. Tempering now involves several stages of heat- and cold-treating for better edge-holding and more strength. Blade style still includes the full width bolster that’s missing from stamped steel knives and from most modern forged designs.

The high point of the Mundial design is appearance. This is a classy knife with solid stainless steel bolster and end cap and a handle grip of carefully shaped and polished Brazilian ironwood. This tropical hardwood resists heat and moisture and keeps its polish with very little special care beyond hand washing and a touch-up with vegetable or mineral oil. The grip is practical and comfortable, designed for safety even when things get slippery.

The blade does include the multiple hollows of the granton grind, a feature also found on modern santokus. These ground hollows break up the contact between food and blade. The hollows fill with juices, lubricate the cut, and help prevent food from stacking up on the blade after slicing.

Compare with the Henckels Hollow Ground Chef’s Knife if you’re more interested in budget price than good looks.

Find this Mundial Olivier Anquier Chef’s Knife:

Find this chef’s knife on eBay:

[phpbay]Mundial Olivier Anquier Chef’s Knife, 2[/phpbay]

JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.


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